Thursday, February 16, 2012

A Pan Prepared Pepper-Pebbled Pound

Okay look, I admit it. We cooked some Quartus and I forgot to update. I'm fixing it now, all right? Maybe we can just move past this.

Back in the day, we used to love ourselves some steak au poivre. It was one of our favorite dishes to make, and is wicked easy since it comes from this Better Homes and Garden recipe book I got after I graduated from college. But we hadn't made it in a while, so I busted out that book and cooked us up a NY Strip.

Turns out? Au poivre more like ghettau poivre, amirite?

Now, this looks tasty. And that ramekin you see there is full of the au poivre sauce. The problem is, it was just... meh. It wasn't bad, but what happened was that we started making Alton Brown's recipe, and he has a side of bleu cheese pan sauce that is absolutely to die for. So it's one of those "we could make this, but it turns out we'd pretty much rather have that other thing every time" cases.

Also, the au poivre sauce was a little ghetto. I mean I had to make it with beef bullion... The meat, though, was splendid. Best NY strip I've had in a long while.

Those potatoes you see there, though, are most tasty. We had them at a restaurant somewhere where they were called "bistro potatoes". This seems like a highly dubious name to me, but they are in fact pretty tasty:

Back in '10, these things won the American Culinary Lovers' Association Award for Best Use of a Toaster Oven. True story.

So that's it! That's our most recent Quartus meal.

Well... okay, look. It's true that technically we had another meal that I suppose you could say I overlooked, if you want to be pedantic. But is that really how we want this relationship to go? Accusations and hatred? I didn't think so.

It was this:

Man I need to work on my photography. Because this photo does not begin to accurately reflect how much I loved this burger. A while ago I asked my homepersons on G+ for burger recipes, but ultimately I figured since I loved his steak recipe so much, I might as well try Alton's burger recipe.

After I tried his steak recipe, I pretty much won't order steak at a restaurant anymore. What's the point? I can make a better one at home now. It turns out the same is true of his burger recipe.

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We don't quite know what this blog will be for, but we figured it would be interesting to keep a record of the things we made with our fourth of a cow. Expect pictures, menus, recipes, and reports. And, frankly, probably some photos of cats.

This was a 100% pasture-raised cow from Full of Life Farm. They are, in a word, awesome.